Chocolate Dipped Ritz Cookies (With Peanut Butter)
Buttery Ritz crackers sandwiched with peanut butter and dunked in chocolate taste like a homemade peanut butter Twix! Most people can’t even tell there’s a cracker inside, which makes these a fun no-bake treat for Christmas.
Ingredients
- 48 pieces Ritz crackers usually about 1 ½ sleeves
- 3/4 cup peanut butter about 6 ounces, can use smooth or crunchy
- 2 1/4 cups milk chocolate chips 18 ounces
- 1 tablespoon coconut oil
- 2 tablespoons red and green sprinkles one tablespoon of each color, or use a blend
Instructions
- Line a 11x17 baking sheet with parchment paper or wax paper. Lay 24 Ritz crackers onto the pan in rows, leaving around an inch of space between each one.48 pieces Ritz crackers
- Spread about 1 ½ teaspoons (or about ½ tablespoon) peanut butter on each cracker, about the size of a grape tomato, spreading it across the cracker. Top each with a second cracker from the remaining to make a sandwich. Lightly press together so the peanut butter spreads to the edges of crackers.3/4 cup peanut butter
- To a medium sized microwave safe bowl add chocolate chips and coconut oil. Microwave on half power for 1 minute then stir with a spoon. Continue microwaving at half power in 30 second increments, stirring between each round until a smooth chocolate sauce forms, usually 2-3 minutes total.2 1/4 cups milk chocolate chips, 1 tablespoon coconut oil
- With a fork, dip each cracker sandwich in the chocolate, allowing excess chocolate to drip back into the bowl. Place the chocolate-dipped cracker back onto the parchment, and repeat with each one. Sprinkle the tops immediately with sprinkles.2 tablespoons red and green sprinkles
- Place the cookies in the fridge for 45 minutes or until the chocolate is fully set. Then enjoy!
You can also lightly shake the excess chocolate off, and use an additional fork or the spoon you used to stir to scrape excess chocolate from the bottom of the cracker. This will help lessen the amount of excess chocolate on the cookie and keep it from pooling at the bottom of the cookie.
Notes
Best chocolate — My family’s favorite was half milk chocolate and half semi-sweet. If you only have one kind, go with milk chocolate. Semi-sweet on its own is less sweet, and white chocolate is the sweetest.
Microwave shortcut — Set the microwave to half power for 3 minutes and pause it every 30 seconds to stir. It’s much quicker than resetting the half power each time.
Keep it dry — Don’t let any water get into your melted chocolate, or it will seize and turn grainy.
Nutrition
Calories: 151kcal | Carbohydrates: 15g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Sodium: 52mg | Potassium: 96mg | Fiber: 0.4g | Sugar: 11g | Calcium: 19mg | Iron: 0.2mg